BBQ chicken and potato skillet is the kind of dinner that happens when you want something filling and flavorful, but you don’t feel like dragging out a bunch of pans or thinking too hard. It’s smoky, a little cheesy, and very straightforward. Chicken, potatoes, BBQ sauce, and melted cheese all in one place. Nothing complicated, nothing fancy.
What makes this one work is how familiar it feels. Crispy potatoes, saucy chicken, and that sweet-smoky BBQ flavor are things most people already like. Cooking the potatoes separately first gives them that golden texture, and once they hit the skillet with the chicken and sauce, everything just comes together without much effort.
It’s the kind of meal that doesn’t need a lot of explanation once it’s on the table. You scoop it straight from the skillet, maybe add a little extra BBQ sauce, and that’s it. Simple food, cooked in a way that makes sense on a busy night.
Table of Contents
Why You’ll Love This Recipe
This is one of those recipes that feels practical in the best way. You’re not juggling a bunch of steps or checking the oven every five minutes. The potatoes cook on their own, the chicken stays in one skillet, and everything comes together right at the end without any stress.
It also hits a lot of boxes at once. You get crispy potatoes, juicy chicken, a smoky BBQ flavor, and melted cheese all in the same bite. It’s filling without being heavy, and it doesn’t feel like “diet food” or “special occasion food.” It just feels like dinner.
Another reason this one sticks around is how easy it is to adjust. More BBQ sauce, less cheese, extra seasoning—none of it breaks the recipe. You can cook it once, remember how it goes, and make it again without looking anything up. Those are usually the meals that end up on repeat.
Ingredients You’ll Need
This recipe doesn’t ask for anything unusual. It’s mostly basic ingredients that come together in a way that feels a little more exciting once everything’s cooked.
Chicken breasts (2): boneless and skinless work best here. They cook quickly in the skillet and soak up the BBQ sauce without drying out.
Potatoes (5 small to medium): these get peeled and cubed so they cook evenly. Air frying them first gives them that crispy edge that holds up once they hit the skillet.
Olive oil: used to coat the potatoes so they crisp up instead of steaming.
Salt and black pepper: simple, but important. They season both the potatoes and the chicken without getting in the way of the BBQ flavor.
Garlic powder: adds background flavor to the potatoes without being too strong.
Paprika: gives a little warmth and color, especially on the potatoes.
Ranch seasoning (1 teaspoon): this might sound small, but it adds a lot of flavor to the chicken without making it taste like straight ranch.
Onion powder: just enough to round things out without chopping anything.
Butter (2 tablespoons): melted in the skillet before the chicken goes in.
Minced garlic (1 tablespoon): goes in toward the end so it doesn’t burn and stays fragrant.
BBQ sauce (½ cup, plus extra): coats the chicken and potatoes and brings everything together. Use whatever kind you like.
Mozzarella cheese (1 cup, shredded): melts easily and gives the skillet that cheesy finish without overpowering the BBQ sauce.
How to Make This Recipe
This comes together in a few parts, but none of them feel complicated. Once you start, it moves along pretty smoothly.
First, the potatoes get some attention. They’re peeled, cubed, and tossed with olive oil and a simple mix of seasonings. Nothing fancy. Once they’re coated, they go into the air fryer and cook until they’re golden and crisp around the edges. I usually give the basket a shake once or twice and let them do their thing.
While the potatoes are cooking, the chicken goes on the stove. The butter melts in a hot skillet, then the chicken cubes go in along with the seasonings. It doesn’t take long. A few minutes, some stirring, and the chicken turns golden and cooks through.
Once the chicken is looking good, the garlic goes in briefly, just until it smells right. Then the BBQ sauce gets poured in and everything gets tossed around so the chicken is coated and gently simmering.
When the potatoes are done, they go straight into the skillet with the chicken. A quick stir brings everything together, and then the cheese gets sprinkled over the top. At that point, it’s just a matter of melting the cheese, either under the broiler or with a lid on the skillet.
By the end, everything looks glossy, cheesy, and ready to eat straight from the pan.
BBQ Chicken and Potato Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A cheesy, smoky one-pan BBQ chicken and potato skillet packed with flavor and perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts
- 5 small to medium potatoes, peeled and cubed
- Olive oil
- Salt, pepper, garlic powder, and paprika (to taste)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ranch seasoning mix
- 1 teaspoon onion powder
- 2 tablespoons butter
- 1 tablespoon minced garlic
- ½ cup BBQ sauce (plus extra for drizzling)
- 1 cup shredded mozzarella cheese
Instructions
- Peel, rinse, and cube the potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. Transfer to an air fryer and cook at 400°F (200°C) for 20–25 minutes, shaking the basket occasionally.
- Cut the chicken breasts into cubes. Heat a large skillet over medium-high heat and melt the butter. Add the chicken pieces and season with salt, pepper, paprika, ranch seasoning, and onion powder. Cook until golden and fully cooked (6–8 minutes).
- Add minced garlic to the skillet and sauté for 30 seconds. Pour in BBQ sauce and toss the chicken to coat. Simmer gently.
- Add the crispy potatoes to the skillet and stir so everything is evenly coated with the BBQ sauce. Sprinkle mozzarella cheese on top.
- Broil for 1–2 minutes or cover with a lid to melt the cheese on the stovetop.
- Drizzle with extra BBQ sauce and serve hot.
Notes
You can use pre-cooked or leftover potatoes to save time. Adjust seasoning to taste and use your favorite BBQ sauce variety.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 9g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 110mg
Keywords: bbq chicken, skillet dinner, cheesy potatoes, one pan meal
Helpful Tips
This recipe is pretty forgiving, but a few small things make it come out better without adding extra work. Cutting the potatoes into similar-sized pieces helps them cook evenly in the air fryer. If some are much bigger than others, you’ll notice it once everything comes together in the skillet.
When cooking the chicken, letting it sit in the pan for a minute before stirring helps it get a little color. You don’t need to rush it. Once it starts to brown, it cooks through quickly.
BBQ sauce is one of those things that’s very personal. Sweet, smoky, spicy, thick, thin—whatever you like will work here. If you add a little extra at the end, it usually doesn’t hurt anything.
For the cheese, mozzarella melts easily, but you don’t have to drown the skillet in it. A light layer goes a long way, especially with the BBQ sauce already coating everything.
Helpful Tips
This recipe is pretty forgiving, but a few small things make it come out better without adding extra work. Cutting the potatoes into similar-sized pieces helps them cook evenly in the air fryer. If some are much bigger than others, you’ll notice it once everything comes together in the skillet.
When cooking the chicken, letting it sit in the pan for a minute before stirring helps it get a little color. You don’t need to rush it. Once it starts to brown, it cooks through quickly.
BBQ sauce is one of those things that’s very personal. Sweet, smoky, spicy, thick, thin—whatever you like will work here. If you add a little extra at the end, it usually doesn’t hurt anything.
For the cheese, mozzarella melts easily, but you don’t have to drown the skillet in it. A light layer goes a long way, especially with the BBQ sauce already coating everything.
Frequently Asked Questions
Can I make this if I don’t have an air fryer?
Yes, you can. I’ve done the potatoes in the oven before when the air fryer was already in use. They just need to be cooked until tender with a little color on them before going into the skillet. It takes longer, but it still works.
Does this reheat well the next day?
It does, though the potatoes won’t stay crispy. I usually reheat it and add a small drizzle of BBQ sauce if it looks dry. That’s usually enough to bring it back.
Can I use a different type of cheese?
You can. Mozzarella is easy because it melts fast, but cheddar or a blend works too. I’ve swapped it depending on what I had, and it never caused a problem.
Is this recipe spicy?
Not on its own. Most of the flavor comes from the BBQ sauce. If the sauce is mild, the whole dish stays mild. If you want heat, using a spicier sauce or adding something at the end is the easiest way.
Final Thoughts
This BBQ chicken and potato skillet is one of those meals that doesn’t really try to impress anyone, and that’s kind of the point. It’s warm, filling, and easy to throw together on a night when you just want dinner to work without much effort.
Everything about it feels familiar. Crispy potatoes, saucy chicken, melted cheese, and that BBQ flavor that makes it feel a little extra without going over the top. It’s the kind of dish you scoop straight from the pan and don’t think too much about once you sit down to eat.
I like recipes like this because they don’t demand attention. You make them, you eat them, and you move on with your night. And honestly, those are usually the ones that end up getting made again.
